In a deep baking tray add tomato passata, soya sauce, sunflower oil and mix in the tofu, ensuring that the tofu is covered in the dressing before baking in the oven for 45 minutes, mixing it up half way through

In a large saucepan, add the sunflower oil and white cabbage and sauté for a few minutes before adding in the herbs and spices

Add the vegetables and stir for 5 minutes

Add the vegetable stock, soya sauce, lemon juice & maple syrup, stir.

Add the gluten free flour and stir so there are no lumps

Turn heat down and cook for 20 minutes

Once the tofu pieces have cooked, add this to the curry and mix and simmer for a further 10 minutes

Meanwhile make some white or brown rice to serve the curry with.

Once the curry and rice are ready, serve with an Asian style quick salad. Enjoy x

**Tip 1: to make rice, remember the rules 1) wash the rice in cold water until water runs clear 2) it’s always the 2:1 rule, 2 cup water (cold) to 1 cup rice